Latest News

Springbok shank with textures of sweet potato and minty herb salsa


Recipe f or Springbok shank with textures of sweet potato and minty herb salsa. The shanks ingredients oil for frying […]

Sweet Potato Soup with Springbok Biltong


Recipe for Sweet Potato Soup with Springbok Biltong Sweet potato soup ingredients 2 large purple sweet potatoes, washed, peeled and […]

#MocktailMonday Natura Nojito


Natura Nojito Ingredients 10 – 12 fresh mint sprigs 1 lime 15 ml simple syrup 180 ml Leopard’s Leap Natura […]

#MocktailMonday Orange Oasis


Orange Oasis Serves 1 Ingredients 15 ml pineapple juice 45 ml orange juice 30 ml freshly squeezed lime juice 60 […]

#MocktailMonday Star Lite


Star Lite Ingredients 500 ml Barker and Quinn light tonic 500 ml Leopard’s Leap Natura De-Alcoholised Classic White 500 ml […]

#MocktailMonday Sugar, spice and all things nice!


We will always love a glass of wine to cheer up a Monday, but there are times and occasions when […]

Green Vegan Burgers with Avocado Mayo


Making responsible lifestyle choices is commendable, but it is not always that easy. What happens to Burger night when you […]

Vegan Tomato and Roasted Mediterranean Vegetable Risotto


Risotto is comfort food at its best. And while it is usually meat-free, the butter and Parmesan cheese keep it […]

Vegan Fettuccine Bolognese


Being more responsible in your food choices, does not mean you have to forgo traditional favourites such as Spaghetti Bolognese. […]

Vegan Red Lentil Soup


Contrary to popular belief, a warming winter soup does not need marrow bones! You can warm up just as nicely with […]

News

Chef Pieter’s Pork Belly with caramelised apple sauce



Recipe for Pork Belly

Serves 6 – 8

2.5 kg Pork belly, skin on, bone off

1 cup Rock salt

2 tbsp cracked coriander or ground fenugreek

1 onion

4 cloves garlic

2 carrots

1 leek

4 sticks celery

1 bunch sage

1 bunch thyme

1 cup water

1 cup cream

 

Method

Preheat oven to 240 degrees Celcius

Cut the belly in half down the length, score the skin by cutting into the skin, roughly 2mm deep.

Rub salt and cracked coriander or fenugreek into the skin side of the pork.

Chop onions, garlic, carrots, leek and celery into rough chunks. Place the vegetables and herbs on an oven tray, put the pork on top (skin side up) and bake in the oven for 25 minutes.

Once the pork is crisp and cooked, remove tray from the oven.

Remove pork form the roasting tray and scrape off the salt. Allow to rest.

Place the tray on top of the stove, add water and allow to cook for a few minutes.

Add cream and reduce until all the pan juices has emulsified and start to thicken.

Pass the liquid through a sieve pressing some of the soft veg through as well.

Caramelised Apple Sauce

4 – 6 Granny Smith apples, cored and peeled

200 g butter

2 tbsp brown sugar or honey

1 tbsp chopped sage

salt

pepper

water if needed

Method

Melt the butter over a medium heat and add apples.

Cook until the apples are half cooked.

Add the rest of the ingredients and continue cooking until apples are soft.

Blend to a puree and serve with the pork.

Upcoming Events

Buy Our Wines

Take a look at our wine collection. CLICK HERE

Ask Us

Feel free to contact us.
CLICK HERE



    Newsletter Sign-up


    © Copyright 2019 Leopard's Leap | Terms & Conditions | Privacy Policy | Delivery Policy | Refund Policy

    Ask Us

    [contact-form-7 404 "Not Found"]